Whisk together all the ingredients for the okonomiyaki sauce and set aside.

In a large mixing bowl, combine the eggs, cauliflower flour mix, baking powder, salt and miso broth and whisk to combine.

Finely shred the cabbage then roughly chop the shredded cabbage.

Roughly chop half of the pickled ginger and combine it into the egg mix along with the cabbage, shallots and mushrooms. Mix everything together well.

Place a non-stick frying pan over a high heat.

Add 1 tbsp of the oil and when hot, add half the cabbage mix to the pan spreading it out about 2cm thick.

Turn the heat down to medium and cover the pan with a lid. Cook for approx. 2 minutes then carefully flip the okonomiyaki and cook covered for another 2 minutes. Gently slide onto a plate, keep warm and repeat with the rest of the mixture.

To serve, spoon 3 tbsp of sauce over each okonomiyaki then drizzle the kewpie mayonnaise back and forth in a thin stream all the way across the pancake. Use a skewer to drag across the mayonnaise lined back and forth to form a pattern then distribute the remaining pickled ginger, thinly slice green shallots and nori squares, torn or thinly sliced.